Business interests are very powerful and affects us all. When the contact of companies is not based on commitment to the common good, especially when it affects the health of a nation becomes destructive and dangerous. Fats and oils business is no exception. American, European and other industrialized countries consume 40% of your daily calories (2500 calories average) in the form of fats and oils. The real fat intake may be closer to 150 grams of fat per day or 1350 calories.
For North America only human consumption of fats and oils is more than 12 million tons each year. Already in 2000 the producers expect to sell more than 85 million tonnes, bringing in more than 90 billion dollars. With large volumes and profits at stake edible fat and oil industry has developed powerful groups of political and economic pressure to protect its profits despite the health benefits of some of these products is questionable, if not the best plan dangerous.
However, everyone should be aware of the risk posed by consumption of foods with too much saturated fat, trans fat and cholesterol. But what are trans fats and how they can limit or rather eliminate the fat in your diet?
The decomposition of the oils emit an unpleasant odor and taste that their double bonds in fatty acids decompose. Natural oils exposed to ultraviolet light, oxygen and / or heat tolerance over time. This is a big problem for manufacturers because it reduces their own life products. Using a common process called hydrogenation comes to her rescue in a dramatic change in the natural oils of virgin substance that could last forever, trans fatty acids. The hydrogenation of liquid vegetable oils increases their life and makes them solid at room temperature. It is however very important to understand and be knowledgeable of how molecules of hydrogenated oil can affect human health.
Lipids are a diverse group of chemical compounds that do not dissolve easily in water and others include fatty acids. Fatty acids are a common part of most lipids in the body and in foods. Foods contain different proportions of saturated and unsaturated fats. Fat is a lipid that is solid at room temperature. Oil is one that is liquid at room temperature. Both are lipids. Fatty acids are grouped according to the type of double bonds between carbons. Saturated fatty acids have no double bonds, monounsaturated fatty acids have one double bond and polyunsaturated fatty acids have two or more double bonds.
Saturated fats are very stable and have a high degree of resistance to oxidation. Most are solid at room temperature. Monounsaturated fats, as they have a couple of missing hydrogen atoms are more vulnerable to oxidation. Polyunsaturated fats are missing several pairs of hydrogen atoms, are very unstable and highly reactive to oxidation, even at room temperature. Both monounsaturated and polyunsaturated fats are usually liquid at room temperature. Some polyunsaturated fatty acids are an essential part of our diet because our body needs but does not occur. We must get to consume polyunsaturated vegetable oils and fish regularly. They are used by the body to make the structural components of cell membranes and participates in many biochemical reactions and biological functions. Monounsaturated fatty acids are used in the membranes of our cells to the wall and as energy for the body's needs. However, the desire to consolidate these oils for commercial and financial have led to hydrogenation. The hydrogen atoms are added on opposite sides of the carbon atoms in the chemical chain. This process changes the way cis to trans with important effects on physical properties and functions of the molecules.
Contrary to what occurs naturally monounsaturated and polyunsaturated fatty acids found in natural vegetable oils, the oils undergo hydrogenation for commercial, trans fatty acids (TFA), a type of fat man, have double bonds sites trans fat saturation / fatty acid molecule. This produces a more solid fat, closer to that of saturated fatty acids. The hydrogenation of unsaturated liquid vegetable oils results in the transformation of partially hydrogenated oils more solid, including margarine, vegetable oil spreads and vegetable fats. These hydrogenated vegetable oils and fats are widely used in processed foods and fast foods as they provide greater resistance to oxidation and therefore more useful lives. Hydrogenation provides soft spreads low cost that can last almost forever and can be labeled "cholesterol free animal 'manufacturers to gain appeal with consumers.
Trans fats are a growing health concern for some time as the amounts in a typical diet in North America have increased significantly. Besides the fact that our body does not need this type of fat, which contain toxic residues, metal catalysts such as nickel, aluminum or copper is used in the process. Hydrogenation produces dozens of other unnatural chemicals many of which have never been studied for its effects on human health.
Appoximately 90% of trans fatty acids consumed per person per day is derived from plants and sources of primary plant foods, often from fast-food products and processed. Margarine contribute almost20% of the total intake of trans fatty acids in the diet of North America, and the remainder from a variety of other foods often contain up to 50% of the total fat of the FTA. In 1956 an editorial in the prestigious journal The Lancet released the following warning. "Plants of hydrogenation of our modern food industry may have contributed to the causes of serious illness." (Lancet. 1956. 2. 557).
The thing to understand about fats is that they contain essential fatty acids are essential for all bodily processes; cell function of the brain, hormones, cell wall function, nervous system, immune system, the digestive system function. The problem with trans fats is that while the assets are chemically altered by the hydrogenation of the part that binds to the cell wall remained unchanged. This results in trans fats to take his position in the cell wall, but can not do their job. Repeating the process over long periods of time that affect human health. If humans do not consume enough essential fatty acids signs and symptoms of inadequate development.
Partial hydrogenation has been used commercially since 1930, the provision of non-fat natural food. Trans fats interfere with normal cellular biology and are a recent and unnatural intrusion into our diet. When the hydrogenation is carried out we have a product that has almost all essential nutrients removed or destroyed. Except for extra virgin olive oil and a small number of other oils that are mostly sold through natural food stores and businesses, almost all other oils and hydrogenated margarines are equally or that contain a high proportion of trans fats, and almost All products listed fat or partially hardened fat, trans fats are contained.
hydrogenated vegetable oils are widely used in foods such as chips, cookies, chips and pastries. Hydrogenation allows manufacturers to start with cheap oils, low quality, and turn them into products that compete with natural products like butter. It's amazing how many products you'll find that contain partially hydrogenated oils to start reading food labels at your local supermarket. Fortunately, the word is out. The media covers the topic frequently and information is beginning to penetrate public consciousness.
Fats are important for many body processes and is necessary to include in our diet. The human body needs moderate amounts of dietary fat to function properly.
Nutrients are important and some are better than others and the different types of fats react differently inside the body. Using properly to meet the needs of our bodies offer many health benefits. On the contrary, regardless of use across trans fats, the most important finding has emerged from research in the last couple of decades is this: no safe level that can be used. The National Academy of Sciences, Institute of Medicine, has said there is no safe amount of trans fats in our diet.
Trans fats raise bad cholesterol levels and reduce by increasing the risk of heart attack. The researchers found that women who received 2% of their calories from trans fats are 70% to 100% more likely to experience infertility due to lack of ovulation. Researcher Dr. Jorge Chavarro said. "It's really a small amount of fat was observed having a significant effect on infertility," The best oils are cold pressed unrefined or mechanically removed without solvents natural oils. Will retain more nutrients beneficial and health promoting qualities. Should be stored in containers that can protect from light, oxygen and heat and should be eaten fresh so it does not spoil. Do not keep going forever and stale.
There are basic steps you can take to avoid in your diet and substitute "good" fats. For starters, read food labels and avoid anything containing the words "hydrogenated." Actually, partially hydrogenated oils, hydrogenated oils, or something similar. Some foods labeled fat free of trans fats are not. The packaging can be misleading. When it says no trans fats, the law may contain half a gram or more per serving. It depends on what part of the world you live. A few servings a day and you could be on dangerous ground. Stay away from commercial fried foods, baked goods high in fat. Each time a possible replacement for natural unsaturated vegetable oils in the recipes for margarine, or other products known to contain trans fats.
In conclusion, the hydrogenation is the chemical reactions that lead to the direct addition of diatomic hydrogen under pressure and in the presence of catalysts, in unsaturated bonds between carbon atoms in the case of the hydrogenation of vegetable oils. Knowing that unsaturated fatty acids become rancid relatively quickly, to counter the instability, manufacturers began to hydrogenate. The result, a more solid and more durable vegetable oil, called "partially hydrogenated" oil. Subjected to hydrogenation the new type of fatty acid formed, trans fatty acids, is cheaper and more durable, but not natural. Trans fats are added to our daily diet, from manufacturers, Since1930in an increasing pace. With larger amounts of time and largest trans fats were added to the typical diet to the point that they have become a real health problem. The amounts in a typical diet in North America have increased significantly.
The best oils unrefined cold pressed or mechanically removed without solvents, natural oils. Have a greater retention of nutrients beneficial and health promoting qualities. Should be stored in containers that can protect from light, oxygen and heat and should be consumed fresh. Do not keep going forever and stale. Scientific evidence has shown that the small amount of trans fat for long periods of time you have a significant effect on human health. To avoid trans fats take basic steps to reading food labels and substitute "good fats." In July 2003, the U.S. The FDA issued a final rule requiring manufacturers to list trans fat on a separate line, following the inclusion of saturated fats on nutrition labels. This policy came into force in 2006.